Spanish Fish Finger Sandwich

Preparation time
'
Cooking time
'
Nr of servings
4
Difficulty Level

Spanish Fish Finger Sandwich

We combine sweet and savoury with this Spanish take on the Fish Finger Sandwich. Fish Fingers blend with Pine Nuts & Pomegranate Seeds in Thin Slices of Toasted Bread with a Roasted Pepper & Garlic Dip.
Preparation time
'
Cooking time
'
Nr of servings
4
Difficulty Level

Ingredients

1 packet 
Birds Eye Fish Fingers
1 
Skinned Roasted Red Pepper
1 
tablespoon 
Pine Nuts
2 Cloves 
Black Garlic
5 
tablespoons 
Low Fat Plain Yogurt
8 
slices 
Toasted White Bread
1/2 
Pomegranate Seeds

Preparation

  1. Place the sliced pepper and skinned garlic on a baking tray. Roast the peppers in the pre-heated oven: 180°C Fan / 200°C Conventional / Gas Mark 6 for about 25 minutes, or until the skins are completely wrinkled and the peppers are charred. Allow to cool and peel off skin
  2. Cook Fish Fingers as per pack instructions
  3. Blend roasted red peppers, mix with yogurt and diced garlic to make the dip
  4. Toast the bread and assemble sandwich

Preparation Method

Grill
Oven

Info per serving

KCal
Fat
Sat.fat
Sugar
Salt
Nutritional Information
406.4
13.8
1.2
8.9
1.3
Percent of daily values
20
%
20
%
6
%
10
%
22
%
* The nutritional information relating to a prepared statement after serving (190g)
**GDA = Guideline Daily intake based on a food intake of 2,000 kcal. Personal requirements vary depending on age, sex, weight and physical activity.